Indonesian-Style Lemongrass Tilapia
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Indonesian-Style Lemongrass Tilapia

Indonesian-Style Lemongrass Tilapia

with Green Bean Pilaf Rice

Delicious meals don't have to be fussy! Indonesian cuisine is renowned for aromatic and savoury flavours. In this quick meal, flaky tilapia is smothered in a mix of onions, juicy tomatoes, garlic-ginger puree, chili-garlic sauce and citrusy lemongrass. A green bean pilaf adds heartiness to round out the meal.

Tags:
Spicy
Quick
Allergens:
Soy
Sulphites
Wheat
Milk
Tilapia

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

¾ cup

Basmati Rice

170 g

Green Beans

113 g

Onion, chopped

1 unit

Tomato

1 unit

Lemongrass

1 unit

Lime

2 tbsp

Ginger-Garlic Puree

1 tbsp

Chili-Garlic Sauce

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

300 g

Tilapia Fillets

(Contains Tilapia)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber7 g
Protein41 g
Cholesterol105 mg
Sodium1300 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Zester
Baking Sheet
Paper Towel
Aluminum Foil
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, preheat the broiler to high. Wash and dry all produce. Heat a medium pot over medium-high heat. When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then half the onions. Cook, stirring occasionally, until softened slightly, 2-3 min. Add stock powder, rice and 1 1/4 cups (2 1/2 cups) water, then bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, remove outer layer of lemongrass, then halve crosswise. Using the back of a spoon, forcefully tap lemongrass to bruise. (TIP: Smashing lemongrass will help release flavour.)Trim green beans, then cut into 1-inch pieces.Cut tomato into 1/4-inch pieces.Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Broil tilapia
3

Pat tilapia dry with paper towels.Arrange on a foil-lined baking sheet, skin-side down. Season with salt and pepper. Combine half the chili-garlic sauce and 1/2 tbsp (1 tbsp) oil in a small bowl. Spread chili-garlic oil onto tops of tilapia. Broil in the middle of the oven until cooked through, 8-10 min.**

Cook green beans
4

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add green beans and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until water evaporates, 4-6 min.Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper. Transfer to a plate.Carefully wipe the pan clean.

Cook tomato-onion mixture
5

Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions, tomatoes, ginger-garlic puree, lemongrass, soy sauce, remaining chili-garlic sauce and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until veggies soften and sauce thickens slightly, 4-6 min.Remove from heat. Remove and discard lemongrass. Stir in 1/2 tbsp (1 tbsp) lime juice. Season with pepper, then stir to combine.

Finish and serve
6

Fluff rice with a fork. Stir in green beans, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, to taste, then stir to combine.Divide pilaf between plates. Top with tilapia. Spoon tomato-onion mixture evenly over tilapia. Serve any remaining lime wedges alongside.